SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY(INT J FOOD MICROBIOL)影響因子@(食品科學(xué)與技術(shù))學(xué)科排名
SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY(20 21 REV HIST)總引論文
SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY(INT J FOOD MICROBIOL)總引論文@(食品科學(xué)與技術(shù))學(xué)科排名
SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY(20 21 REV HIST)影響因子
SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY(INT J FOOD MICROBIOL)總引頻次@(食品科學(xué)與技術(shù))學(xué)科排名
SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY(20 21 REV HIST)即時(shí)影響因子
SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY(INT J FOOD MICROBIOL)即時(shí)影響因子@(食品科學(xué)與技術(shù))學(xué)科排名
SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY(20 21 REV HIST)五年累積影響因子
SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY(INT J FOOD MICROBIOL)五年累積影響因子@(食品科學(xué)與技術(shù))學(xué)科排名
作者: Bureaucracy 時(shí)間: 2025-3-21 23:36
Submitted on: 24 July 2023.
Revised on: 04 October 2023.
Accepted on: 16 October 2023.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: 運(yùn)動(dòng)性 時(shí)間: 2025-3-22 03:20
Submitted on: 15 June 2011.
Revised on: 01 September 2011.
Accepted on: 25 September 2011.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: 酷熱 時(shí)間: 2025-3-22 05:43
Submitted on: 11 September 2008.
Revised on: 23 October 2008.
Accepted on: 23 November 2008.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: 祖?zhèn)髫?cái)產(chǎn) 時(shí)間: 2025-3-22 12:29 作者: Adjourn 時(shí)間: 2025-3-22 15:39
Submitted on: 26 September 2003.
Revised on: 14 December 2003.
Accepted on: 25 December 2003.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: 豐滿(mǎn)中國(guó) 時(shí)間: 2025-3-22 17:53 作者: Incorruptible 時(shí)間: 2025-3-23 00:40
Submitted on: 06 May 2007.
Revised on: 23 August 2007.
Accepted on: 06 September 2007.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: 滑稽 時(shí)間: 2025-3-23 03:41 作者: Freeze 時(shí)間: 2025-3-23 08:50
Submitted on: 08 June 2014.
Revised on: 18 July 2014.
Accepted on: 25 August 2014.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: 上腭 時(shí)間: 2025-3-23 12:45
Submitted on: 01 June 2020.
Revised on: 29 September 2020.
Accepted on: 14 November 2020.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: NAG 時(shí)間: 2025-3-23 14:27
Submitted on: 19 March 2004.
Revised on: 01 May 2004.
Accepted on: 17 May 2004.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: impale 時(shí)間: 2025-3-23 19:14
Submitted on: 31 October 2014.
Revised on: 30 December 2014.
Accepted on: 11 January 2015.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: entrance 時(shí)間: 2025-3-24 01:11
Submitted on: 22 August 2009.
Revised on: 12 December 2009.
Accepted on: 04 January 2010.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: Provenance 時(shí)間: 2025-3-24 04:12
Submitted on: 16 August 2016.
Revised on: 27 October 2016.
Accepted on: 10 December 2016.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: Neuralgia 時(shí)間: 2025-3-24 09:41
Submitted on: 18 May 2011.
Revised on: 03 August 2011.
Accepted on: 07 September 2011.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: 步兵 時(shí)間: 2025-3-24 11:20
Submitted on: 10 April 2020.
Revised on: 30 May 2020.
Accepted on: 19 July 2020.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: 空氣 時(shí)間: 2025-3-24 18:00
Submitted on: 25 July 2009.
Revised on: 13 September 2009.
Accepted on: 29 September 2009.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: 攀登 時(shí)間: 2025-3-24 19:43
Submitted on: 03 January 2015.
Revised on: 10 February 2015.
Accepted on: 02 March 2015.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: 玩笑 時(shí)間: 2025-3-25 01:43 作者: Cholesterol 時(shí)間: 2025-3-25 05:02 作者: insidious 時(shí)間: 2025-3-25 11:22
Submitted on: 09 July 2021.
Revised on: 17 October 2021.
Accepted on: 30 October 2021.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: 玷污 時(shí)間: 2025-3-25 14:58 作者: Adj異類(lèi)的 時(shí)間: 2025-3-25 16:36
Submitted on: 01 December 2004.
Revised on: 09 February 2005.
Accepted on: 01 March 2005.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: 結(jié)果 時(shí)間: 2025-3-25 20:36
Submitted on: 17 April 2008.
Revised on: 12 May 2008.
Accepted on: 05 June 2008.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: 熔巖 時(shí)間: 2025-3-26 00:15
Submitted on: 06 June 1998.
Revised on: 21 July 1998.
Accepted on: 15 September 1998.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: 刺耳 時(shí)間: 2025-3-26 07:07 作者: Explosive 時(shí)間: 2025-3-26 08:37 作者: AWRY 時(shí)間: 2025-3-26 15:40 作者: CHIP 時(shí)間: 2025-3-26 20:38
Submitted on: 06 June 2021.
Revised on: 22 August 2021.
Accepted on: 30 September 2021.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: modifier 時(shí)間: 2025-3-26 22:41
Submitted on: 19 November 2024.
Revised on: 07 February 2025.
Accepted on: 18 March 2025.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: 不連貫 時(shí)間: 2025-3-27 04:02
Submitted on: 10 March 2001.
Revised on: 18 May 2001.
Accepted on: 11 July 2001.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: 危險(xiǎn) 時(shí)間: 2025-3-27 07:31
Submitted on: 26 January 2001.
Revised on: 05 March 2001.
Accepted on: 27 April 2001.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: Affable 時(shí)間: 2025-3-27 13:09
Submitted on: 27 April 2014.
Revised on: 01 August 2014.
Accepted on: 21 August 2014.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY作者: 尊敬 時(shí)間: 2025-3-27 15:14 作者: 浸軟 時(shí)間: 2025-3-27 20:17
Submitted on: 20 March 2006.
Revised on: 25 June 2006.
Accepted on: 14 July 2006.
___________________INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
